Nutrition Tip: The Perfect (Healthy) Pumpkin Pie

The Perfect (Healthy)Pumpkin Pie Recipe

1 (150z) can organic canned pumpkin

1 can organic low-fat sweetened condensed milk

4 organic egg whites

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 ground nutmeg

1/2 tsp salt

1 low-fat graham cracker crust (I use a pre-made one. Hey, nobody’s perfect.)

Preheat oven to 425°F. Whisk pumpkin, condensed milk, egg whites, spices and salt in a medium bowl until smooth. Pour into crust. Bake 15 minutes. Reduce oven temp to 350°F and continue baking 25-30mmins or until knife inserted comes out clean. Cool. Serve with Organic low-fat whipped cream (yes, it exists…try Fresh Market) or low-fat vanilla frozen yogurt. Just make sure you eat it like a treat because it’s a tad high in sugar due to the sweetened condensed milk (you can also substitute evaporated milk for the sweetened condensed milk to decrease the overall sugar content—a tip from one of my Facebook Fans. Thanks Lynn!). But you’re also getting loads of fiber, beta carotene, potassium and other healthy goodness from the pumpkin so…SAVOR & ENJOY this yummy holiday treat!

(Adapted from Eagle Brand)

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